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Author Topic: First smoked Pork Buut  (Read 1706 times)

1spacemanspiff

  • WKC Ranger
  • Posts: 1196
First smoked Pork Buut
« on: May 30, 2018, 06:01:18 AM »
With some guidance from @mikeinroseville I successfully smoked my first pork butt.  To foil or not to foil that was the question.  I learned a lot and took a big first step on the smoked bbq journey.  Still lots to learn


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mhiszem

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Re: First smoked Pork Buut
« Reply #1 on: May 30, 2018, 06:48:34 AM »
Looks great!


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Mike in Roseville

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Re: First smoked Pork Buut
« Reply #2 on: May 30, 2018, 09:25:51 AM »
First, you did an excellent job with it!

I will say that there aren't many here that would would try to attempt to cook a near 10lb bone-in butt, putting the meat on at noon for a proper dinner time the same night.

Cutting in half, cooking hot and fast, and foiling halfway in got you to the finish line!

Glad you had fun with it and glad I could help.


Cellar2ful

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Re: First smoked Pork Buut
« Reply #3 on: May 30, 2018, 01:53:51 PM »


Great job Sydney.  Still time to change your menu for the picnic if you want to do a pork butt (lol). 

@Mike in Roseville  must have been quite busy the last couple days.  I was blowing up his cell with texts on Monday struggling through my first pork butt on a WSM.  He talked me in off the ledge.
"Chasing Classic Kettles"

Mike in Roseville

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Re: First smoked Pork Buut
« Reply #4 on: May 30, 2018, 02:00:06 PM »
Since, I really didnít have ample time to fire up the WSM this weekend with all of the traveling and commitments, I was living vicariously through both of you! Haha

Great job guys!




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addicted-to-smoke

  • WKC Ambassador
  • Posts: 5782
Re: First smoked Pork Buut
« Reply #5 on: May 30, 2018, 02:07:14 PM »
[Note to self: Mike does personal cook consulting.]

GOOD TO KNOW!
It's the iconic symbol for the backyard. It's family/friends, food and fun. What more do you need to feel everything [is] going to be all right. As long as we can still have a BBQ in our backyard, the world seems a bit of a better place. At least for that moment. -reillyranch

Vette10R

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Re: First smoked Pork Buut
« Reply #6 on: May 30, 2018, 02:23:54 PM »
What did you use in your water pan? I see its wrapped in foil...

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Cellar2ful

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Re: First smoked Pork Buut
« Reply #7 on: May 30, 2018, 02:30:52 PM »
[Note to self: Mike does personal cook consulting.]

GOOD TO KNOW!

Here's his cell number. I'm sure Mike won't mind.   (80B-UTT-HELP)
"Chasing Classic Kettles"

1spacemanspiff

  • WKC Ranger
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Re: First smoked Pork Buut
« Reply #8 on: May 30, 2018, 06:35:07 PM »
That's classic.  Maybe we should get him some biz cards.  Foil in the water bowl only to aid clean up.
ISO Yellow Offset SJ, Yellow ranger

Vette10R

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Re: First smoked Pork Buut
« Reply #9 on: May 30, 2018, 07:34:49 PM »
That's classic.  Maybe we should get him some biz cards.  Foil in the water bowl only to aid clean up.
Foil and water or something else underneath?

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Mike in Roseville

  • WKC Performer
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Re: First smoked Pork Buut
« Reply #10 on: May 30, 2018, 07:43:13 PM »
That's classic.  Maybe we should get him some biz cards.  Foil in the water bowl only to aid clean up.
Foil and water or something else underneath?

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I think you're hinting at whether or not he added sand to the bowl?

Pretty sure he just foiled the pan and added water. Foil helps with cleanup. Water is optional in the pan. Some use it, some don't.

I used to use water quite a bit, but really have run a dry foil-lined pan or no pan as of late.

Heyjude

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Re: First smoked Pork Buut
« Reply #11 on: May 30, 2018, 08:41:52 PM »
It was a Pork Butt Holiday all around.
Cellar2full was supposed to do his on Sunday.
I had planned to cook mine on Monday..
I set up a Kettle the night before. Started it at 3 am.. Back to bed at 4.
Hit the stall at 155 degrees. Pulled it at 197 degrees at 4:45 PM.
Foiled and wrapped in a towel/cooler for an hour.
Eating by 6:00. Was a little bit dry.. The wife says did I cook it fat side down?
What the hell? Since when was she the expert?
I actually had it fat side down as there wasn't much external fat and I wanted to be sure I had a good bark on it.
Will do one again on a kettle, but with a  few modifications to the cook.
For me, the clean up was a lot easier than using a WSM..
Pork sammies for days and leftovers in the freezer for future recipes..
I guess its time to plan the 4th of July menu..
I don't care if you don't like my Avatar, its there for me..

1spacemanspiff

  • WKC Ranger
  • Posts: 1196
Re: First smoked Pork Buut
« Reply #12 on: May 30, 2018, 09:43:53 PM »
Nothing in the bowl.  I just covered it with foil


Sent from my iPhone using Weber Kettle Club
ISO Yellow Offset SJ, Yellow ranger